Types of Soups
In traditional French cuisine, soups are classified into two main categories:
- Clear Soups: These include bouillon and consommé.
- Thick Soups: These are further divided based on the thickening agent used:
- Purées: Thickened with starch, often from vegetables.
- Bisques: Made from puréed shellfish or vegetables and thickened with cream.
- Cream Soups: Thickened with béchamel sauce.
- veoloutes:thickened with eggs,butter, and cream.